Italian Sausage Stuffed Mushrooms

 Italian Sausage Stuffed Mushrooms

Recipe by JadeCuisine: Italian


Prep time


Cooking time






  • 24 oz white button mushrooms

  • 1/3 lb hot Italian sausage ground

  • 1/2 yellow onion finely diced

  • 6 cloves garlic finely minced

  • 1/3 cup dry white wine I used pinot grigio

  • 2-3 tsp sprigs of fresh thyme chopped (or 1/4 dried thyme leaves)

  • 8 oz cream cheese

  • 1 egg yolk

  • 3/4 cup Parmesan cheese grated

  • salt and pepper to taste


  • Wipe off mushrooms with a damp paper towel. Twist stems of mushrooms to remove (or use a paring knife).
  • Chop mushroom stems finely and set aside.
  • Cook and crumble sausage finely. Remove to a plate to cool.
  • Reduce heat to MED-LOW and add onions and garlic to the same skillet with sausage grease. Saute for 3 minutes.
  • Pour in wine to deglaze pan, using a wooden spoon to scrape the pan to release the brown sausage bits, and allow most of the liquid to cook off.
  • Stir in chopped mushroom stems and thyme and saute for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
  • In a bowl, combine softened cream cheese, egg yolk, and Parmesan cheese. Stir to combine well.
  • Add cooled, cooked sausage and cooled onion mixture. Stir well, cover with plastic wrap and refrigerate for 30 minutes or so to firm up.
  • Preheat oven to 350 degrees, line a baking sheet with parchment paper.
  • Using a spoon or teaspoon measuring spoon, add mixture to the top of the mushrooms, pressing slightly to fill the cavity. Add a little extra to create a mound on top of the mushroom.
  • Bake for 25 minutes, or until golden brown. Broil the last minute if you want a more golden brown topping.
  • Let cool a few minutes, sprinkle with chopped fresh parsley, and serve.

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